Copycat Sweet Blueberry Biscuits

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Copycat Sweet Blueberry Biscuits

Inspired by the North Carolina classic, these biscuits are flaky, sweet, and finished with a bright lemon-vanilla glaze.

  • Prep time: 15 minutes (+ 1 hour for freezing butter)

  • Bake time: 7–12 minutes

  • Yields: Approx. 6 large biscuits

Ingredients

For the Biscuits:

  • 2 cups All-purpose flour

  • 1/3 cup Granulated sugar

  • 4 tsp Baking powder

  • 1 tsp Salt

  • 5 tbsp Butter (cold or frozen)

  • 1 cup Cold milk

  • 3 oz Blueberries (fresh or dried)

  • 1 tbsp Butter, melted (for brushing)

For the Sweet Glaze:

  • 1 cup Powdered sugar

  • 1/8 cup Water (approx. 2 tbsp)

  • 1 tsp Vanilla extract

  • 1/2 tsp Lemon juice

  • 1 tsp Honey (optional, for extra depth)

Instructions

1. Prep the Butter and Oven

  • Pro-tip: Place your butter stick in the freezer for roughly one hour before starting.

  • Preheat your oven to 450°F (230°C).

2. Mix the Dough

  • In a large bowl, whisk together the flour, sugar, baking powder, and salt.

  • Gently fold in the cold milk and blueberries until a shaggy dough forms.

3. Incorporate the Butter

  • Remove the butter from the freezer and break or grate it into small chunks.

  • Turn the dough out onto a floured surface. Spread a portion of the frozen butter chunks over the dough.

  • Fold and Knead: Fold the dough over the butter, press down, and repeat the process until all the frozen butter is evenly distributed. This “folding” method creates the flaky layers.

4. Cut and Bake

  • Roll the dough out to a thickness of 1/4 to 1/2 inch (keep it slightly thick for taller biscuits).

  • Using a biscuit cutter, cut approximately 6 biscuits. Press straight down—don’t twist the cutter, or the edges will seal and won’t rise as high!

  • Place on a baking sheet and bake for 7 to 12 minutes, or until the tops are golden brown.

5. Finish and Glaze

  • Immediately after removing from the oven, brush the tops with 1 tablespoon of melted butter.

  • In a small bowl, whisk together the powdered sugar, water, vanilla, lemon juice, and honey until smooth.

  • Drizzle the glaze generously over the warm biscuits while they are still hot.

Helpful Tips

  • Fresh vs. Dried: If using fresh berries, be very gentle when folding so you don’t “bleed” the juice into the dough (unless you want purple biscuits!).

  • Cold is Key: The secret to the “melt-in-your-mouth” texture is keeping that butter frozen until it hits the hot oven; the steam from the melting butter is what creates the lift.

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